Cliff’s Edge–Hidden Brunch Getaway

Eggs Benedict--poached eggs, bacon, roasted tomato hollandaise

Eggs Benedict–poached eggs, bacon, roasted tomato hollandaise

Now that the rain cloud over Los Angeles has disappeared, the skies are blue and the air is crisp…and you know what that means: it’s that time of the year for outdoor brunch! Ah, that special time of year where Angelenos can crawl out of the crack of the earth on Sundays afternoons after a long night out (topping their outfits with merely light cardigans!) to be delighted by farm fresh foods from simple egg and bacon sandwiches to chillaquiles Mexican fare. We could only wish that our brunches lasted as long as the ones in New York do, which I know are still popping on weekends at 4 p.m. On a positive note, spring is around the corner and patrons can happily sit at brunch tables on the sidewalk sipping on spicy bloody marys and bubbling guava mimosas.

Chicken Liver Terrine--candied kumquats, grainy mustard, table bread

Chicken Liver Terrine–candied kumquats, grainy mustard, table bread

Cliff’s Edge, however, has one leg up over LA restaurants with sidewalk tables–the seating is all outside, tucked deep in Silver Lake, next to a 99 Cent Store. Yet, when you walk past the large Medieval-like iron door, you get transported to a different place, a paradise of sorts, in an outdoor grotto, secluded from the rest of the world. Light leaks peek in through the trees surrounding the tables. Wooden benches adorned with turquoise and blood orange Moroccan pillows present a cozy atmosphere for long chats over cups of perfect coffee roasts.

Baked Eggs--roasted cherry tomatoes, basil, olive, goat cheese

Baked Eggs–roasted cherry tomatoes, basil, olive, goat cheese

With notable menu items like the pork belly hash, a dish that brings out the smokiness of bacon with roasted brussel sprouts, topped with a slightly runny fried egg and crumbles of feta, you’ll realize that this isn’t your average IHOP. The fried chicken boasts a rosemary essence with waffles covered in whipped maple butter and bourbon syrup. The rather large bacon and cheddar frittata is topped with a beautiful green salad with braised leeks and jalapeño crema.

Bacon + Cheddar Frittata--braised leeks, scallion, jalapeño crema, potatoes

Bacon + Cheddar Frittata–braised leeks, scallion, jalapeño crema, potatoes

The restaurant, which is also a delight for dinner after dark when the outdoor hanging lights provide a romantic ambience, has had a number of different chefs change the menu over the course of the last few years. When James Beard nominee Benjamin Bailly of Fraiche fame took over as head chef last year, his new menu was met with high acclaim. However, as quickly as he arrived, he left last September, and Public Kitchen and Bar chef Vartan Abgaryan took his place, making sure to include local, seasonal food with a sophisticated flare. Hopefully, Abgaryan remains at Cliff’s Edge, and challenges our palates with unique and elegant nuances.

Cliff’s Edge

3626 W. Sunset Blvd.

Los Angeles, CA 90026

323.666.6116

Brunch hours:

Sat. & Sun: 11 a.m. – 3 p.m.

Price range:

$8 – $16

Website:

http://www.cliffsedgecafe.com/

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